Sausage and Egg Breakfast Burritos
Here’s a do-ahead breakfast recipe the whole sleepy family will go for.
Makes 10 1 pound bulk sausage
2 cups finely chopped vegetables, such as mushrooms, spinach or zucchini
Pinch of salt 12 eggs Additional pinch of salt 1 teaspoon olive oil
2 cups shredded cheddar cheese
10 tortillas (10- to 12-inch diameter)
In a large non-stick skillet, begin browning sausage, breaking up into small pieces. Add veggies and salt. Continue cooking until sausage is cooked through. Drain off grease, if necessary, and transfer sausage and veggies to a bowl. Wipe out skillet.
Whisk eggs with additional pinch of salt. Warm olive oil in same skillet and add beaten eggs. Cook over medium heat, stirring frequently, until eggs are scrambled and cooked.
Microwave tortillas in a stack on a large plate, covered with a damp paper towel so they are warm, pliable and less likely to crack.
Lay out a square of aluminum foil. Place a tortilla on top. Just below the center, lay a scant 1⁄4 cup of cheese in a strip. Layer
1⁄4 cup of sausage and veggies on top, then 1⁄4 cup of scrambled egg. Roll up tightly (but gently), folding sides in as you roll. Wrap in aluminum foil. Tuck into gallon-size plastic bags and freeze.
When ready to cook, you have two options. If time permits, preheat oven to 350 degrees and bake 15 to 20 minutes, still wrapped in foil. If in a hurry, unwrap burrito from foil, wrap in a damp paper towel and microwave 1 to 2 minutes.
Note: To make these vegetarian, replace sausage with 2 cans of rinsed black beans.